KitchenAid instructionsPut everything in the bowl except for the Cornmeal, Crisco and oil mix on stir speed until it pulls away from the sides then another 2 minutes. Add Cornmeal, Crisco and oil change to speed 2 to knead the dough for 12 minutes. Stay with the mixer, this stiff dough will pop out the bowl on the lifting bowl machines. Leave in mixer bowl for 5 hours in a kitchen or until it doubles, then divide and roll into 2 balls. Place in cooler for 24 hours.

Remove and flatten the dough into fat disk 3 hours in advance of panning

When ready to cook flatten one of the balls in a 10 “pan with olive oil in the bottom until the dough covers the bottom. Use fingers from the top to pinch up the sides about ½ way up the pan and about 1/8” thick. Bake on middle rack in oven preheated to 425F for 20 minutes for a dark pan and 25 min for a light colored pan.